The Sides cookbook shares 150 enticing accompaniments that really make the meal complete. Wild Rice Crepes with Apple and Chestnuts, Chickpea Stew with Middle Eastern Spices, Sweet Potato Hash with Pecans, and Curried Vidalia Onion Fritters are just a sample of what you will find inside the Sides cookbook.
Format: Hardcover with dust jacket, 200 pages.
Publisher: Clarkson Potter
Author: Melicia Phillips
Description: Provencal Broiled Tomatoes. Curried Vidalia Onion Fritters. Parsnip Puree with Orange. Chickpea Stew with Middle Eastern Spices. Sauteed Barley with Duck Fat and Kale. Restaurant chefs have long known that it is side dishes such as these that sell the entrees, and with home menus increasingly dependent on grilled meats and fish (if any meat at all), the sides often provide the visual excitement, textural contrast, and culinary flair that make a meal memorable.
Chef and restaurateur Melicia Phillips has devised more than 150 tempting side dishes that will enliven the humblest meals and make elegant meals even more special. Grouped by category, there are sides to complement any dish, such as Gratins, Purees, and Other Soothing Sides; Homey Sides; Fritters and Other Fried Delights; plus an entire chapter of Salad Sides. Some recipes derive their appeal from sophisticated ingredients and elaborate preparations, while others shine in their purity and simplicity, combining a few pristine ingredients in order to enhance their innate goodness -- and the foods with which they share the plate. Each recipe is accompanied by menu suggestions as well as guidelines for combining sides to create the most pleasing counter- point of flavors and textures.
Served singly, in pairs, or even as a tempting buffet spread, with this engaging collection of recipes, sides at last take their place at center stage.
Condition: Good condition.
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